Grilled Chicken and Corn with Jalapeño-Lime Dressing

To both maximize the grill and take full advantage of summer’s exceptional produce, this recipe combines grilled corn, grilled scallions and grilled chicken in a bright, spicy jalapeño-lime vinaigrette.

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0.5 cup
plus 2 tablespoons fresh lime juice

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5 Tbsp
extra-virgin olive oil

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2 Tbsp
minced jalapeños (with seeds)

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1.25 Tbsp
kosher salt

–
0.5 tsp
pepper

In a bowl, whisk all of the ingredients.

Salad

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4
ears of corn

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2
bunches scallions, halved

–
0.25 cup
extra-virgin olive oil

–
kosher salt

–
pepper

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4
6-ounce boneless, skin-on chicken breasts

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1 Tbsp
rosemary leaves, chopped

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1 Pint
Sun Gold tomatoes, halved

–
0.25 cup
thinly sliced basil

–
chopped chives and finely grated lime zest, for garnish

Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.

In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.